Finally Winter

Well, it's about time!

 Winter finally decided to show up to Buffalo.

I was beginning to worry it might not snow at all this winter, but I was proved wrong this past Thursday-Friday. We got around 3-5 inches of snow in about 12 hours. It was a great scene to wake up to -  I don't think looking out the window to a fresh blanket of snow will ever get old for me.

When the fresh snow sticks to the dark, wet branches, it creates a beautiful contrast. 

It's wonderful to take a walk in the woods when it's snowing because when the air is cold, sound actually travels faster through the air than when it's warm outside. So, when you're walking in the woods during the winter, you can actually hear the snow hitting the ground. It's humbling, almost, to hear such a delicate event.

So, what's better to accompany a snow storm than a warm, hearty breakfast? Here's an easy recipe that will keep you warm, full, and stocked with energy for a day of play in the snow.

Creamy Pumpkin Oatmeal

 (For 1 serving)

You'll need:

1/3 C steel cut oats

1 C unsweetened almond milk

1/2 C pumpkin

2-3 T brown sugar 

1 T chia seeds

1 T cinnamon

1/2 t vanilla extract 

Walnuts (optional) 

To make:

1. In a saucepan, heat oats and milk over medium heat until mixture comes to a low boil.

2. Stir in the chia seeds and the pumpkin.

3. Heat over med-low heat for about 5-6 minutes, stirring almost constantly.

4. Add in the brown sugar, cinnamon, and vanilla and cook for another 5-6 minutes, stirring almost constantly.

5. When the oatmeal looks thick, it's should be ready. Pour into bowl or mug and sprinkle walnuts and maybe some extra brown sugar on top if you're feeling adventurous.

The result is a thick, creamy, comforting winter breakfast that (like I mentioned) provides plenty of energy for outdoor winter activities.

What do you like to do when it snows? Do you even like when it snows? :)

Brownie Pumpkin Pie with a Crunchy Pecan Topping

This Thanksgiving, I had dessert duty - something I was very glad to be assigned. For some reason, I always found dessert-making less stressful than main/side dish making.
Dessert is the ''fun'' dish...it's the dish you can dress to impress.

I wanted to make a vegan dessert that was easy, included the traditional pumpkin ingredient, but had a bit to that "Ooh" factor.

I paroozed some of my favorite food blogs and stumbled upon this little ditty from Angela of Oh She Glows: Brownie pumpkin pie with a crunchy pecan topping.

Oh, yes...this had traditional pumpkin, but also the little zing of a brownie crust and a crunchy, sugary, pecan topping. This was the winner.

Here's my variation on her recipe:

Brownie Pumpkin Pie with a Crunchy Pecan Topping

You'll need: 

Pumpkin brownie layer

1 cup canned pumpkin
3/4 cup organic cane sugar
1/4 cup coconut oil, softened
3/4 cup Bob's Red Mill whole wheat flour
1.5 tsp vanilla extract
1 tbsp cornstarch
1/4 cup organic cocoa powder
1/2 tsp sea salt
1/2 tsp baking soda
Pumpkin pie layer
1 cup canned pumpkin
2 tbsp cornstarch
1 tsp vanilla extract
1/3 cup organic cane sugar
3 tbsp almond milk
2 tsp pumpkin pie spic
 Pecan topping
1/4 cup earth balance
1/2 cup organic brown sugar
1/3 cup Bob's Red Mill whole wheat flour
3/4 cup pecans

To make: 

1. Preheat oven to 350F and grease a pie pan. 

2. For brownie layer: Using a hand mixer, mix together the coconut oil, pumpkin, vanilla, and sugar until blended. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take the entire mixture and place in pie pan; spread evenly.

3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add on top of brownie mixture.

4. For Pecan topping: Mix all ingredients until well combined and sprinkle on top of the pie. 

5. Bake for 35-40 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.

This recipe produces a dense, moist, savory dish with multiple layers of flavors. You'll taste the cocoa in the crust, the gooey middle of pumpkin and spice, and also the caramelized brown sugar and pecan crunch.  

Do you prefer making dinner or dessert dishes? 

Do you have a go-to dessert recipe for the holdays, or do you like to take a risk with a new dish?

Southern Tier Imperial Pumpking Ale

Southern Tier Imperial Pumpking Ale
 Brewed in Lakewood, NY
8.6%

Taste:
Slightly bitter upfront with a spicy, vanilla-hinted finish. This beer is more spicy (cinnamon, clove, and pumpkin spice) than pumpkin-y. Very smooth, light, and flavorful





Other notes:
-Bottle has story of Celtic folklore creature, Puca.
-The printing is festive with unmistakably Halloween colors
- Contains: 2-row pale malt, Carmel malt, pureed pumpkin, kettle hops: magnum, aroma hops: sterling
-Best served chilled in a goblet at 40`F

 

Pumpkin Spice Smoothie

The best part of a morning workout is getting to come home and drink a smoothie. Most always, this is how I conclude an a.m. trip to the gym.

My smoothies are usually some variation of a green monster, but this fall, I've become slightly obsessed with decided to experiment with pumpkin.

I messed around with a few different ways to make this smoothie, but I think I nailed it this morning.

People seem  to go pumpkin-flavor crazy once October rolls around, and then after Thanksgiving, they're done with it. They move on. C'est fini.

 This makes me sad. Why can't pumpkin be enjoyed year round? Most coffee shops don't even carry the flavor once December hits. Pumpkin is packed with vitamins and keeps you feeling full. I say viva la pumpkin!

Pumpkin Spice Smoothie

Ingredients:
4 ice cubes
1 yellow (not over-ripe) banana
1 cup unsweetened vanilla almond milk
1/2 cup canned pumpkin
1 T cinammon
1 T pumpkin pie spice
(optional add-ins: brown sugar, chia seeds, vanilla extract)

To make:
1. Put all ingredients in blender
2. Use "crush ice" setting for about 45 seconds to...well...crush the ice
3. Use the "liquefy" setting for another 45 seconds until it looks thoroughly blended

The result is a healthy, thick, smooth, not overly sweet pumpkin spice smoothie!

Do you drink/eat/make pumpkin-flavored items after the pumpkin is out of season? What is your favorite pumpkin item?